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(Photos and more GFCFSF recipes at http://www.gfcfblog.blogspot.com)
This is the first time I've ever made a gluten-free, casein-free (GFCF) pot roast! This recipe is based on one my friend, Stacey, sent me. Unfortunately, the "real" one contains no-no's like onion soup mix (contains monosodium glutamate, or "MSG"), cream of mushroom soup (casein), and red wine (the salicylates in red grapes make my son hyper). So I had to make some stuff up along the way.
This meal turned out TASTING good, but it LOOKED not-so-good! For some reason, the potatoes got really mushy and kind of disintegrated.
I will keep trying on this recipe and will post an update if I can figure out how to make it better! If you have any ideas, post a comment and let me know!
Ingredients:
1-2 potatoes (peeled, chopped)
1-1/2 pound boneless beef roast
1/2 bag peeled baby carrots
1 onion (peeled, quartered)
2/3 cups mushrooms (sliced or chopped)
1/2 carton GF beef broth
1/4 cup coconut milk
2 Tbsp. vinegar (mine was white vinegar infused with pear!)
2 Tbsp. salt
2 tsp. minced garlic (this seems to "cut" the sweetness of the coconut milk)
Directions:
Add ingredients to crock pot in the following order: potatoes, beef, carrots, vinegar, salt, broth mixed with coconut milk, onions, mushrooms. Cover and cook on high for 6 hours then turn to low for 2-3 hours.
